|The curly haired boy photo bombing the pear!|
The funny thing about the pears is that I received a box of pears from Harry and David, with a notice of the fruit of the month club. The problem was there was no name attached to the from part of the box.
In the mean time, we have this lovely box of pears we are enjoying. These poached pears are delicious, a light dessert for a cold evening. I just noticed the date on this recipe. I can't believe I waited four years to try it. Don't you wait that long.
Cranberry-Orange Cheesecake Pears
adapted from Clean Eating, Fall 2008
4 pears, Bosc are good for this, I used Royal Riviera
2 cinnamon sticks
2 cups cranberry juice
2 cups orange juice
1 vanilla bean, split length-wise
8 oz. light cream cheese, room temperature
1 tsp. vanilla extract
1/2 tsp. dired ground ginger
1/2 cup dried unsweetened cranberries or cherries
1/2 cup unsalted, sliced almonds, toasted
Peel and half pears. Using a small spoon or a melon baller, scoop out and discard cores. Place pears in a large, heavy bottomed saucepan. Add cinnamon sticks and juices. Scrape out seeds from vanilla bean and stir in, add scraped bean to pan.
Bring to a boil. Reduce heat, cover and simmer, turing pears occasionally. Poach for 20-25 minutes or until pears are tender. Remove pears from pan and set aside to cool. Boil juice until reduced to about 1/2 cup, stirring often. Remove vanilla bean and cinnamon sticks.
In a bowl, stir cream cheese with vanilla extract and ginger until smooth, fold in cherries and nuts.
To serve, evenly divide cream cheese mixture between pear halves. Spoon reduced juice syrup over pears and cream cheese, serve.
Makes 8 servings
|This is the curly haired boy and his chick the first night they came home. |